DawgTalkers.net Forums DawgTalk Everything Else... Restaurants We Miss

Whoa! Awesome! Thanks for the heads up.

I will try to remember to look and see if it's still there the next time I am there.

Kamm's Plaza is still there, but I know that old drugstore is not there, they closed in the mid 80's

ha I remember that, was born in Elyria.

I was as well. There were actually some good restaurants just outside of town. Did you ever go to Moss's (Prime Rib) when you were there?

Everytime we go to Waverly to visit my dad, we stop at that Rax, not the best staff, but the sandwich is still good.

Helen of Troy restaurant/Trojan Motor Inn.
Mom & Pop op.

I loved going there.
Looking back, I think it was one of a handful of places close to home (Lima) where we could enjoy a meal out without being stared at or treated like social oddities. The owners (can't remember their names) always welcomed us like fam, and watched me & my sis grow up.

If I dig around deeply enough, I bet I could still find my "Clean Plate Club" lapel button I was awarded after our first visit...

Captain Franks at the end of the E 9th Pier in Cleveland.. And of course, the Rusty Scupper in Playhouse Square.. Both were great, loved them. I've not been there myself but my wife and Mom in Law talk about The Silver Quill in Higbees downtown.

I also miss Quinns in Solon. Oh man, they made Chicken fingers and if you wanted to you could dip them in Vito Dressing (their own house made Italian Dressing) I loved that. In fact, I still get it at home. I make the chicken Fingers in my Air Fryer and you can still buy the Vito Dressing. I get it at Mazzulos in Aurora by Marcs.

Just jumpin on the Elyria train. Elyria west High school.

There was a local iconic diner here the Bel-Loc. Not great food, other than they had the best bacon. The staff was like family and treated customers that way, from the grouncy old hostess/cashier with a heart of gold that worked there for the entire 60+ year time it was in business to the newest hire that was still trying to figure out the menu when the closure was announced.

The owner retired and sold the lot to Starbucks. The Starbucks closed because the hipsters that wanted to go there couldn't handle how hard it was to get into the corner lot.

We used to do breakfast on Saturday mornings there and miss it every single Saturday morning.

You make a really good point. The best restaurant memories for me are not necessarily always about the best food. More often than not, the thing I remember is family and the people who made the experience comfortable and something to look forward to for me and my family over decades.

The unfortunate truth is that very few of these types of places exist anymore - at least not enough to pass on the experience to younger generations. Such is life.

We were out on the weekend and ran into one of the servers from Bel-Loc. It was really cool to just talk to her and reminisce for a few minutes.

Thanks! Use to love that place!

Swingo's.. The one on E 18th and Euclid... wonderful food.. Favorite dish was Brocollini...

I was about to say Balaton on Shaker Square, but I guess it's reopening officially on March 1st in Bainbridge.....

Not about a specific restaurant or anything, but I've never had broccolini. I have an aversion to cooked broccoli and when I had broccoli rabe once, I didn't get the hype. Is broccolini something you eat as a side or put on top of a main dish or sandwich or what?

Maybe it's something people grow up with, home-cooked etc.

Broccolini is similar to broccoli, but the florets are smaller and the stalks are longer and thinner.

It's a side dish, just like broccoli or other vegetables. I think it's primarily cooked w/garlic, parmesan, and perhaps lemon. You can partially boil the broccolini for a couple of minutes and then saute it w/the garlic and then top w/the parmesan.

Last Arthur Treacher’s still open celebrates 50th anniversary in Cuyahoga Falls: Keeping the fish and chips legacy alive
The only Arthur Treacher's restaurant left in existence can be found at 1833 State Road in Cuyahoga Falls.

isnt long john silvers the same recipe?

The way they made it it was a main dish with Pasta.. If I remember correctly, they used Rigitoni.

Pepino’s which used to be at Playhouse Square.

Mr. Steak in Maple Heights

Brown Derby on Northfield and on 21. Their salad bar was great.

Broglio’s near the Brown Derby on 21.

I worked at the Red Barn on Broadway in Maple Heights. On occasion we would borrow buns or meat from the McDonalds across the street and vice versa.

There was a Mr. Hero at the corner of Libby and Broadway in Maple Heights that had pasta on the menu. Mr. Hero tuna sub is still the best.

My initial response: the Ground round

re: Mr. Hero and others....

For whatever reason the hoagie places where I live (and in Arizona in general) have held up pretty well despite the onslaught of Subway, Blimpies, etc.

It seems like they've been able to keep their prices within range of the chains. Obviously the quality of the private, non-franchise places is better and I think - depending on the place - they offer a lot of stuff (especially Italian take-out meals) that the brand restaurants don't offer.

Within 5-7 years that will change as the kids inherit the businesses from their parents and do the financially responsible thing.

This is different than some of the great steak and authentic Sonoran restaurants that have gone by the wayside already out here.

Was it made similar to Aglio e olio, which is in olive oil and garlic or was it made w/a white sauce? I make a dish that is w/the Aglio e olio base and has broccoli, diced tomatoes, and sometimes mushrooms and then topped w/finely grated Pecorino Romano cheese, but Parmesan would be acceptable. It's pretty good, but it's best to use a lighter pasta, such as Angel Hair.

Captain Frank's was a institution. The owner was Frank Visconti who born
In Sicily and would go on many deep sea excursions With Johnny Scalish..
Speaking of Quinns , I was always a fan of the Spaghetti Company
Right next to it. Dining in the wine barrels eating braciole
Is a fond memory.

I liked Also Ground Round in Kent.

Oh Man, Broglios was terrific.. Forgot all about them

Had conversations with people about local places that didn't make it over the years, and we always come back to the same recipe.

You have to have a great staff and great food, great staff and edible food, or you need great food with adequate staff. If you missing 1 of the 2 staff, food you won't survive. We will put up with sub-par staff if the food is great. and vice versa.

I think this is absolutely true.

But - only imo - the much younger folks ( 17-20 appx) who are currently serving but increasingly taking over the cooking duties for local and family restaurants (and making less than they could serving, cooking or assistant managing at one of the chains) will have less and less incentive to keep any sort of reasonable quality control. I guess a "work ethic" is a completely separate discussion.

Then the semi-retired or fully-retired parents/owners either close down or sell out.

Maybe it depends on the city and the impetus of those younger folks to actually stay in the city where they grew up. I don't know. It happened in a very negative way to one of my favorite privately-owned wings places over the last 8 years or so. Either the money was better at something like Buffalo Wild Wings, or the kids left for Tucson or Phoenix for "greener pastures". Unless they actively pursue and complete some sort of degree at UofA, ASU or NAU, I don't know what greener means.

Like I said, in the next decade or so, more and more of these favorite restaurants will be closing down.

I wonder what the stats are on mom and pop business' closing or changing hands, because the kids don't want to take over the family business.

This is probably a place nobody ever heard of. It was a food truck in the south Dayton area called Voltzy's. It wasn't just the fantastic burgers and homemade soups he served up for lunch. It was also this man's huge personality. He had hilarious names for some of his burgers. The one that stands out the most is "The Clinton Divorce Finale' Special". He onlu served lunch from 11:00-2:00 but any time I was anywhere near his truck/stand I made a point to be there. RIP Voltzy.

Voltzy’s Rootbeer Stand owner passes away after battling health issues for months

MORAINE — The owner of Voltzy’s Rootbeer Stand, a favorite in the Moraine community for years, passed away today after battling health issues for months, a post on the business’ Facebook page read.

“I am so sorry to tell everyone but Rick Voltzy just passed away peacefully holding my hand,” the message read.

For months the business has been posting health updates on the longtime owner.

Voltzy’s is known for its burgers, house-made soups, slaw dogs, coneys and root beer floats — but also for the larger-than-life personality of its owner, who greeted customers by name and delivered good-natured insults in rapid-fired banter.

Volz had also added a burger to the menu called “The Yuna Lee” named after former WHIO-TV reporter and anchor Yuna Lee.

Recent health issues resulted in Volz having a portion of his leg amputated and a implantable cardioverter-defibrillator put in, according to a GoFundMe page. Co-workers shared that his condition rapidly deteriorated over the weekend prior to his death today.

Volz has been in business for more than 23 years.

https://www.whio.com/news/local/vol...ssues-months/Z5N3NK5H55AVBNCBMX5ZF7WZL4/

Bird, The Brown Derby on Northfield is the one that referenced also. - As a kid my dad loved going there after Browns games back in the ‘80’s. Do you remember the sports bar that they had just to the left of the hallway as you’d enter the restaurant?
Also, the Mr. Hero in Maple … was that across from the McDonald’s at the corner of Broadway and Granger?

dont remember that place

Does anyone remember a family restaurant called Teddy's at Southgate? They had a fabulous salad bar and great entrees. Also remember The Mark at Burke Lakefront airport.

I will never remember the name but there was a small restaurant on 245 in lorain that always seemed to have fresh fried perch and perch dinners. Breaded and fried perfectly. Best perch I ever had and I have had it many many many times.

Re: fresh, fried perch.

And I know I'm not making a closed restaurant post, but

when I moved west, this was one of the top 3 foods I missed most (especially with dill tartar sauce). Can't get it out here obviously.

I texted a friend who lived near there. He membered. The Gin Mill. He said the secret was cracker crumbs for breading